Makes 4-6 servings
3 large Japanese sweet potatoes, peeled
2 Tbsp bacon grease (reserved while making bacon jam), plus ¼ cup for frying (optional)
½ tsp sea salt
1 tsp garlic powder
1 tsp coarse sea salt
- Slice your fries into roughly same size so they cook evenly. Cutting them to about ¼-inch thickness seems to work the best in yielding a crispy outside and soft inside.
- For about 45 minutes, you’ll want to soak the sliced, raw fries in cold water. This will draw out excess starch, which will result in a crispier fry. This is an optional step, but I highly encourage it.
- After soaking fries for 45 minutes, rinse and add to a large bowl. Pour about 1-2 tablespoons of bacon grease (reserved from the dipping sauce) onto the fries, and sprinkle with 1 teaspoon garlic powder and ½ teaspoon sea salt. Use your hands to coat the fries evenly with grease, sea salt, and garlic.
- Line a baking sheet with parchment paper, and lay coated fries in an even layer. Bake at 400 degrees for about 25 minutes before rotating fries on the sheet. Return to oven for another 10 minutes, or until golden in color. Remove from oven.
- Optional: Heat remaining ¼ cup bacon grease over medium high heat in a large skillet. When the grease it hot, add a couple of handfuls of fries to the skillet. Let cook for a few minutes before removing onto paper towels to dry. Immediately after removing from skillet, sprinkle with coarse sea salt.
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